Farm-to-Table Market Recipe of the Week: Potato Leek and Bacon Soup

Serves: 6

Prep Time: 25 Minutes
Cook Time: 45 Minutes

Ingredients

4 slices bacon (Cabbage Hill)
2 large leeks (white part only, cleaned, thinly sliced) (Madura Farms)
1 medium onion (diced) (Madura Farms)
2 tablespoons butter
1 tablespoon olive oil (extra virgin)
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups potatoes (diced) (Madura Farms)
2 cups half-and-half (or whole milk)
1 tablespoon parsley (fresh chopped) (Cabbage Hill)

Directions

• Salt to taste
• Black pepper, to taste
• Garnish: fresh chopped parsley (or thinly sliced green onion tops)
• Directions
• Gather the ingredients.
• Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off.
• Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes.
• Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened.
• Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally.
• Stir in half-and-half or cream and heat through.
• Add the chopped parsley and salt and pepper to taste.
• Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.